BORDER STREET FAJITAS

Recipes | BORDER STREET FAJITAS & FISH TACOS

In the late 1970s Fajitas came into our vocabulary.  Here on the border, we called it carne asada (grilled beef).  Pretty much I have never met a fajita I did not feel a kindred-ship with.  This staple of Mexican street food (so good late at night after a few margs)….this is my standard grilled fajitas.  True believers call for skirt steak, ya know….I like New York strip or sirloin.  Works great with chicken, and very firm tofu too.

Border Fajitas

1 pound Fajita Steak, thinner cut New York strip or sirloin

1 Jar SALSA DIABLO

1/4C Tequila

1/4 c olive oil

2  juice of 2 limes

Marinade: mix the salsa, tequila, olive oil, and lime juice together.  Marinate steak or chicken at room temp for a hour or so.   Now, I like to marinate in a zip-lock baggie…and be able to flip this around and make sure everything is feeling pretty tender.  Grill till done, serve with tortillas, sour cream, guacamole, pico de gallo, cold beer, killer margaritas (see my recipes below), and tons of amigos……

 



One Comment

  1. Angelyn Lane says:

    I copied the recipe but fear the salsa diablo will be too spicy for me. I really miss your corn relish which is what I used in my fajitas until I could no longer find it. (I sent an email to you company asking about it.)

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